Alt-Grain Porridge With Kimchi and Jammy Eggs

Ingredients

• 1 cup spelt
• wheat berries
• or barley
• Kosher salt
• freshly ground pepper
• 1 ounce Parmesan
• grated (about 1 cup)
• 2 tablespoons unsalted butter
• 4 large eggs
• 1 tablespoon vegetable oil
• 1 cup Napa kimchi

Instructions

1. 1

   Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder).

2. 2

   Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper.

3. 3

   Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25–35 minutes.

4. 4

   Whisk in Parmesan and butter.

5. 5

   Add water by tablespoonfuls if needed to loosen.

6. 6

   Just before porridge is done, cook eggs in a small saucepan of boiling water 6 minutes.

7. 7

   Transfer to a bowl of ice water and let sit just until warm.

8. 8

   Carefully peel and slice in half lengthwise.

9. 9

   Heat oil in a small skillet over medium.

10. 10

    Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.

11. 11

    Divide grain porridge among bowls.

12. 12

    Divide kimchi and eggs over top.